Need YOUR Suggestions! How to get high yield of whey?

[khoops]

I've just this week begun exploring the wonders of producing my own dairy products, and had a very successful first batch of homemade yogurt. I also found out that the whey (byproduct via straining the yogurt) can be used to make ricotta cheese. Obviously, I assume that the whey produced by the yogurt from one liter of milk is not sufficient to make a decent amount of ricotta (I am hoping to use it to make gnocchi). Will I just have to make a high volume of yogurt, or is there a way to get a higher yield of whey from milk? I'll make anything! :) Thanks in advance.

[DuchessNukem]

I use a yogurt strainer. (Donvier.) I drain my yogurt (mine or store-bought) once, then re-strain the whey through the yogurt mass a second or third time if it's not clear enough.

The output is greater for me this way than the cheesecloth/drip method. (I use my whey for lacto-ferments and facials.) Haven't tried making ricotta yet but it's on the list.

[khoops]

Thanks! I was hoping to use what I already had for equipment but I'll keep an eye out for one of those. I may give in and just make it from milk.